Seared Salmon with Red Wine Shallot Sauce
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. The dish is easy to make, but don’t tell your friends just how simple. Let them think you are a gourmet chef.
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
- 6 salmon fillets
- 1 kg (2 lbs) Potatoes
- 6 Shallots
- 1 bottle Red wine
- 2 Carrots
- 1 tbsp Sugar
- 120 g (4 oz) Butter
- 120 ml (4 oz) Milk
- Salt and Pepper
- 1-2 tbsp Wasabi Mustard
- 6 tsps Sesame Seeds
- 1 tbsp Cornstarch
- Peel and cut the carrots and shallots in small dice.
- Sauté them with one tablespoon of butter until lightly brown, add the wine and the sugar and reduce to 1/3 of the original quantity.
- Peel and wash the potatoes, cut them in large chunks, boil them in salty water until fully cooked, drain and mash.
- Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
- In a large non-stick frying pan, sear your 6 salmon fillets (2 mins on each side). Season on both sides and spread the sesame seeds.
- Add the rest of butter to the sauce and let boil 3 to 5 minutes.
- Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.